Renee Erickson's Seattle
Chef Renee Erickson is obsessed with Pacific Northwest flavors—Penn Cove mussels, grass-fed Whidbey Island beef, Washington state Viognier. F&W goes deep with the woman whose passions shape how Seattle eats.
Zoi Antonitsas dropped out of art school before she discovered another career: cooking. Today, she prepares delicious Greek-influenced dishes, but she is still an artist at heart. If you ask her for a recipe, she won't send a photo; instead, she'll draw such a pretty picture of the dish that you'll want to frame it.
Best New Sandwich Recipes
Innovative chefs are channeling their creativity into the humble sandwich—as much a symbol of the new seriousness of casual cuisine as it is an endless opportunity to reinvent everything from the bread to the spread.
Alex Guarnaschelli, of New York City's Butter, makes a fantastic winter soup loosely based on a Guy Savoy bouillabaisse, with a mix of tomatoes, fennel and Pernod.
The actress and author talks Jell-O molds and the nostalgic appeal of a big diner burger for breakfast.
F&W restaurant editor Kate Krader is ready to name the best new restaurant of the year.
The Detroit-style pizza at the just-opening Emmy Squared sounds delicious. But I have my eye on the sandwiches.
The 2015 Best Dish Awards
F&W restaurant editor Kate Krader picks some of her favorite dishes of 2015.